Cozy up at your next get-together with friends and family with my homemade Sukiyaki recipe. In this dish, we sear marbled beef and simmer it with tofu, mushrooms, and vegetables in a sweetened soy sauce. This family-style dinner will warm your stomachs and hearts with its authentic Japanese flavors.
The Japanese love cooking nabe hot pots, especially in the cold winter months. While there are many variations, one of the most popular hot pot dishes is Sukiyaki (すき焼き) or Japanese Beef Hot Pot. It’s warm, flavorful, and an easy social meal to share with a close-knit group of family or friends.
Today, I want to show you how you can replicate and enjoy sukiyaki at home.
Table of Contents
What’s Sukiyaki?
Sukiyaki (すき焼き) is a popular Japanese hot pot dish that we often prepare and serve at the table. We slowly grill or simmer well-marbled beef, alongside vegetables, tofu, and mushrooms in a shallow cast-iron pot. The soup broth is rich and bursting with sweet, salty, and savory flavor.
Interestingly, the Kanto region once called their version of sukiyaki gyunabe (牛鍋). Gyunabe’s popularity spread from Yokohama, where many foreigners lived, and then became popular in Tokyo. Gyunabe then influenced the sukiyaki culture in the Kanto region.
When the Great Kanto Earthquake happened in 1923, the gyunabe restaurants in the Kanto (Tokyo) region disappeared. During that time, sukiyaki restaurants in the Kansai (Osaka) region expanded into the Kanto region. Since the two dishes were quite similar, people in the Kanto region started to call their original gyunabe ‘sukiyaki.’
Kansai Style vs. Kanto Style Sukiyaki
Did you know that there are two types of sukiyaki? We have the Kanto-style and the Kansai-style and there are some distinctions between them. As my mom’s side of the family is from Osaka (Kansai) and my dad’s side is from Tokyo (Kanto), I grew up eating a mix of Kansai and Kanto foods without realizing it.
Both regions enjoy sukiyaki with a beaten egg, but people would cook and enjoy the dish differently.
Kanto-style Sukiyaki
The most noteworthy feature of Kanto-style sukiyaki is the warishita (割り下) or sukiyaki sauce. The sauce is made by boiling soy sauce, sake, mirin, and sugar and diluted with kombu dashi to your liking. It plays an important role in determining the overall taste of the dish (we’ll talk about it later).
Also, the Kanto version grills the beef in a cast iron pot. Some people grill the beef directly on the greased pot while others cook the beef with a little bit of the sukiyaki sauce. For my recipe, I used the latter method to avoid marbled beef from getting stuck on the cast-iron pot.
After you enjoy a few slices of the beef, you would then simmer the remaining meat and other ingredients in the warishita until tender. This style of cooking is hugely influenced by the original gyunabe.
Kansai-style Sukiyaki
On the other hand, Kansai-style sukiyaki involves grilling each slice of beef in the cast iron pot. When both sides of the meat are about 80% cooked, we would sprinkle plenty of sugar so that it covers the surface of the meat. Then, sprinkle soy sauce to balance out the flavor.
After enjoying a few slices of beef, you would then add vegetables such as napa cabbage. It doesn’t use dashi stock so the Kansai-style sukiyaki doesn’t have much moisture and the flavor is slightly stronger.
Since the moisture content in vegetables varies depending on the season, the cook needs to adjust the seasoning accordingly in order to achieve the best flavor. Therefore, the skill of the person who makes it greatly influences Kansai-style sukiyaki. This is where the nabe bugyo (hot pot magistrate 鍋奉行)’s skills are shown!
In my recipe below, I use the Kanto-style sukiyaki method because it’s a lot easier for beginner cooks to follow.
Well-Marbled Sukiyaki Beef
Unquestionably, beef is the star ingredient for this hot pot, so I recommend using quality meat when making sukiyaki at home.
The Japanese like to splurge and enjoy really good quality, well-marbled beef for both sukiyaki and shabu shabu. Wagyu (beef from cows raised in Japan) is very expensive ($40/lb), so typically each person only enjoys about 120-150 grams of sliced meat. Because of the higher fat content in each slice, you don’t really need a lot of it.
Japanese grocery stores have packages of thinly sliced “sukiyaki beef.” They also have “shabu shabu beef” but those are thinner than the ones for sukiyaki, so don’t pick the wrong package. We do not want chewy meat for the hot pot. If possible, find a well-marbled piece of meat so that the fat of the meat becomes tender when you eat.
If you can’t find pre-sliced beef, you can try slicing the ribeye at your home. Follow my directions and tricks on How To Slice Meat.
Make Your Own Sukiyaki Sauce (Warishita)
The Kanto-style sukiyaki needs warishita (割り下), the sukiyaki sauce. It’s very simple to make with just 4 ingredients: soy sauce, sake, mirin, and sugar.
Some recipes already include kombu dashi in the sauce while others don’t. I prefer to keep them separate so that the sukiyaki sauce lasts longer in the refrigerator (water/dashi in the sauce will not keep long).
It’s very easy to cook the sauce. Boil the sake and mirin first to let the alcohol evaporate, then add sugar and soy sauce until the sugar is completely dissolved.
Make the sukiyaki sauce ahead and store it in an airtight container in the refrigerator for up to a month (or longer!). You can use this sukiyaki sauce for Gyudon (Beef Rice Bowl), Simmered Beef and Tofu (Niku Dofu), Nikujga (Japanese Meat and Potato Stew), simmered fish, and more!
Sukiyaki Ingredients and Substitutions
Besides good quality beef, you will need to prepare a variety of vegetables, a few kinds of mushrooms, grilled tofu (or regular tofu), and shirataki noodles (yam noodles).
Typically we use leafy vegetables such as napa cabbage and chrysanthemum greens, onion, Tokyo negi (long green onion), carrot, and gobo (burdock root).
You can also use more common vegetables like cabbage, spinach, watercress, eggplant, potatoes, or any other Asian vegetable such as bok choy or bean sprouts. These are not classic sukiyaki ingredients, but they will still taste delicious cooked in the sukiyaki sauce!
For vegan/vegetarian, you can use meat alternative products or add more tofu and meaty mushrooms such as king oyster mushrooms.
Cooking Sukiyaki at the Dining Table
We usually cook Sukiyaki in a cast-iron pot over a portable butane stove at the dining table. I recommend getting these items for sukiyaki and other table-top Japanese hot pot dishes.
- Cast-iron sukiyaki pot – I got mine from MTC Kitchen (use JOC10 for 10% off!).
- Iwatani portable butane stove – MTC kitchen sells this and this.
- Butane Fuel for the portable stove
Can we use a donabe (Japanese clay pot) for sukiyaki? The answer is no. You are not supposed to use high heat for the donabe and it’s not meant for grilling/searing the meat.
For the table, each person will need their own set of chopsticks, a medium bowl/plate for the cooked food from the pot, and a small bowl for a beaten egg. Prepare a few sets of communal long cooking chopsticks for cooking the raw meat and vegetables.
It’s a fun dinner for family and friends’ get-together, and not to mention, all you have to do is to chop ingredients before dinner time!
How to Eat Sukiyaki the “Authentic” Way
I am a bit hesitant to talk about the “authentic” way the Japanese enjoy sukiyaki as some of you may not find it appetizing. However, since some of you may eat sukiyaki in Japan and this is the traditional way to enjoy sukiyaki, so you won’t get caught off guard. Whether you follow this method or not, I think it’s worth discussing it here.
In Japan, we enjoy sukiyaki by dipping cooked beef and other ingredients in raw eggs. I know, I can almost hear “eww” from some of my readers but that’s the fact.
In the past, eating meat was officially prohibited until the Meiji era in Japan. Ordinary people were not allowed to eat meat until the Meiji emperor started eating beef. So it was said that dipping sukiyaki in cold eggs helps eliminate the smell of beef and to prevent burning your mouth with hot food. Thanks to improvements in meat quality, it is now common to eat delicious beef. Also, dipping it in an egg gives it a deeper flavor, so this way of eating has continued to this day. It’s a custom that we eat sukiyaki with an egg, but some people skip it.
If you travel to Japan and try sukiyaki there, I actually highly recommend trying it at least once as eggs there are considered safe to consume raw. The sweetness from raw egg coats well with salty, strong-flavored beef and vegetables and it amazingly balances out the flavors very well.
Since raw eggs here in the U.S. are not safe to consume, you can purchase pasteurized eggs. Although I found one at a Japanese market, Nijiya, before, it’s not always there and pasteurized eggs are hard to find elsewhere.
If you have an immersion circulator (sous vide precision cooker), you can pasteurize your eggs at home using the sous-vide method.
Sukiyaki vs. Shabu Shabu
Now that you’re familiar with sukiyaki, you may wonder what is the difference between sukiyaki and another popular hot pot dish, shabu shabu. Let’s take a closer look.
Sukiyaki (すき焼き)
We sear thinly sliced beef and then cooked it alongside other ingredients in a sweet and salty soy sauce-based sauce. It is full of bold flavors straight from the pot. Traditionally, we enjoy all the cooked food after dipping in a beaten raw egg.
- Equipment: Cast-iron pot
- Broth: Warishita (a mixture of soy sauce, sake, mirin, and sugar, diluted with kombu dashi)
- Meat: Well-marbled beef (thicker than shabu shabu beef)
- Vegetables: Napa cabbage, chrysanthemum greens, Tokyo negi, carrot, shirataki noodles
- Tofu: Grilled tofu
- Mushrooms: Shiitake, enoki, shimeji, maitake
- Final course (Shime): Udon noodles
- Dipping sauce: Raw eggs
Shabu Shabu (しゃぶしゃぶ) [recipe]
In this dish, we cook thinly sliced beef or pork and all kinds of ingredients in a clear kombu-based broth. The flavor is subtle and you dip the cooked food in a ponzu or sesame-based sauce.
- Equipment: Donabe (Japanese clay pot)
- Broth: Kombu dashi
- Meat: Well-marbled beef or pork
- Vegetables: Napa cabbage, chrysanthemum greens, Tokyo negi, mizuna, carrot
- Tofu: Medium-firm tofu
- Mushrooms: Shiitake, enoki, shimeji, maitake
- Final course (Shime): Udon noodles, rice
- Dipping Sauce: Ponzu sauce and/or sesame sauce
Despite having different flavors and cooking pots, both sukiyaki and shabu shabu have similar ingredients, such as leafy vegetables, tofu, mushrooms, and so on.
Both sukiyaki and shabu shabu are representative dishes of Japan that eventually spread throughout the country and around the world. With high-prized beef on the table, it is always a delicacy in Japan. People of all ages, from children to adults, love it!
Other Hot Pot Recipes
- Shabu Shabu
- Yosenabe
- Mizutaki (Chicken Hot Pot)
- Chanko Nabe (Sumo Stew)
- Soy Milk Hot Pot
- Nabemonot: A Guide to Japanese Hot Pot
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Sukiyaki
Video
Ingredients
For the Kombu Dashi (for diluting the cooking sauce; as needed)
- 2 cups water
- 1 piece kombu (dried kelp) (2 x 2 inches, 5 x 5 cm; 5 g per piece)
For the Sukiyaki
- 4 leaves napa cabbage (12 oz, 340 g)
- ¼ bunch shungiku (chrysanthemum greens) (3.5 oz, 100 g)
- 1 Tokyo negi (naga negi; long green onion) (white part only; or 1 leek/4 green onions)
- 6 inches gobo (burdock root) (1.6 oz, 45 g)
- ½ onion (3.5 oz, 100 g)
- ½ package enoki mushrooms (1.75 oz, 50 g; skip or use other mushrooms)
- ½ package maitake mushrooms (1.75 oz, 50 g; skip or use other mushrooms)
- 2 shiitake mushrooms (1.75 oz, 50 g; skip or use other mushrooms)
- ½ package broiled tofu (yaki dofu) (one package is 9 oz, 255 g; or use medium-firm (momen) tofu)
- 1½ inches carrot (optional, for decoration and color)
- ½ package shirataki noodles (3.5 oz, 100 g; or cellophane/yam noodles)
- ½ lb thinly sliced beef (chuck or ribeye) (or slice your own meat; skip for vegan/vegetarian and use more tofu, mushrooms, and vegetables)
- 1 Tbsp neutral oil (or 1 small piece of suet (raw beef fat))
For Serving
- 2 large eggs (50 g each w/o shell) (optional, for dipping; for safety, buy pasteurized eggs or make sous vide eggs; skip for vegan)
For the Shime Finishing Course
- 1 serving udon noodles (cooked and drained)
Instructions
To Make the Kombu Dashi and Sukiyaki Sauce
- Gather all the dashi and sauce ingredients. Tip: You‘ll use the dashi and sauce to adjust the seasoning of the broth as you cook. This recipe makes more dashi than you need for this dish and you‘ll likely have leftovers.
- To make the cold brew Kombu Dashi, put 2 cups water and 1 piece kombu (dried kelp) in a measuring cup or pitcher. Set it aside to steep for a minimum of 30 minutes, or make it ahead up to overnight.
- To make the sukiyaki sauce, combine ½ cup sake and ½ cup mirin in a small saucepan. Bring it to a boil and reduce the heat to simmer and let the alcohol evaporate for a minute or so.
- Add 3 Tbsp sugar and ½ cup soy sauce and mix together. Bring it back to a boil. Once the sugar is completely dissolved, turn off the heat and set it aside.
- Transfer the sauce to a pitcher and bring both the dashi and the sauce to the table. Tip: You can make the sukiyaki sauce ahead and store it in an airtight container in the refrigerator for up to a month.
To Prepare the Sukiyaki Ingredients
- Gather all the sukiyaki ingredients. Feel free to customize the portions to suit your personal preference. Here, I used the entire package of grilled tofu (twice as much) since we love tofu.
- Cut 4 leaves napa cabbage into pieces 2 inches (5 cm) wide.
- Cut the pieces in half or thirds down along the thick white center of the leaves.
- Cut ¼ bunch shungiku (chrysanthemum greens) 2 inches (5 cm) wide.
- Slice the white part of 1 Tokyo negi (naga negi; long green onion) diagonally into ½-inch (1.3 cm) pieces.
- Scrape off the outer skin of 6 inches gobo (burdock root) with the back of a knife. The gobo‘s flavor is just under the skin, so don‘t use a vegetable peeler and peel that flavor away. Once you scrape off the skin, shave the gobo into superthin strips using a vegetable peeler.
- Soak the gobo strips in water for 5 minutes, changing the water once. Drain well.
- Cut ½ onion into ½-inch (1.3 cm) slices widthwise. Next, discard the bottom part of ½ package enoki mushrooms and tear it into smaller clusters.
- Cut off and discard the root ends of ½ package maitake mushrooms and separate the maitake bunch into 2 small clusters.
- Cut off and discard the stems of 2 shiitake mushrooms. Optionally, you can cut a flower pattern on the shiitake mushroom caps: First, cut a sliver off the top of the mushroom cap by making 2 incisions in the shape of a “V". Bevel these cuts toward each other by inserting the knife at an angle.
- Make a second cutout in the same manner to form an "X" with the first cutout. You can keep this "X" pattern or add one or two more cutouts. Watch my video on "shiitake hanagiri" that demonstrates this Japanese cutting technique.
- Cut ½ package broiled tofu (yaki dofu) into smaller pieces. We usually double the tofu portion and cut one block into 6–8 pieces.
- If you‘d like to make flower-shaped carrots (optional), first slice 1½ inches carrot into ¼-inch (6 mm) rounds.
- Here, I stamp the carrot coins with a vegetable cutter into a floral shape for decoration.
- Rinse and drain ½ package shirataki noodles. Cut the noodles in half. Add the shirataki noodles to boiling water to remove any odor. Once the water is boiling again, cook for 2 minutes, drain, and set aside.
- Place ½ lb thinly sliced beef (chuck or ribeye) and suet (if using) on a plate. Put all the ingredients on a big platter or bamboo tray for the dining table. I prepared my eggs sous vide (read the blog post) for dipping the cooked sukiyaki ingredients. I also cooked and drained 1 serving udon noodles and set them aside for the final course.
To Cook the Beef
- Set a portable gas cooktop at the dining table. I use this cast-iron sukiyaki pot that I got from MTC Kitchen (use JOC10 for 10% off) and an Iwatani portable butane stove. Give each person a medium-sized bowl to put the cooked food from the pot.
- Heat the cast-iron sukiyaki pot (or any pot) on medium heat. When it’s hot, add 1 Tbsp neutral oil (or the suet). Then, pour in barely enough sukiyaki sauce to cover the bottom of the pot, about ⅛–¼ inch of sauce.
- Place a few slices of well-marbled beef in the pot. When the bottom side of the meat is cooked, flip and cook the other side. Enjoy some (or all) of the sweet and caramelized meat now to consume this good-quality beef at its best. You can eat a few rounds of meat first or leave the meat in the pot and continue to the next step.
To Enjoy with Pasteurized Raw Egg (optional)
- How to Enjoy Sukiyaki in Japan: In Japan, we prepare a raw egg for each person at the table. Everyone cracks their own egg in their individual small bowl, beats it, and dips the cooked ingredients in the egg to enjoy. While raw eggs are safe to consume in Japan, US raw eggs are not recommended for consumption unless they are pasteurized. Therefore, I pasteurize my eggs using the sous vide method. When you get a chance in Japan, please try this traditional way to enjoy sukiyaki.
- If you are using 2 large eggs (50 g each w/o shell) that are pasteurized, dip the cooked beef in the beaten egg to enjoy. The salty and savory sukiyaki ingredients become mild and sweet after dipping in the egg. If you‘re not using eggs, drizzle in a bit of kombu dashi to dilute the sauce in the pot, to your liking; otherwise, it might taste too salty.
To Cook the First Round of Sukiyaki
- Add some vegetables, tofu, mushrooms, and other ingredients (except the udon) to the pot. Pour in enough sukiyaki sauce to partially submerge the ingredients in the sauce, about one-third of the way or about ¼ inch of sauce. If you aren‘t using eggs for dipping, drizzle in a small amount of kombu dashi into the pot to dilute the sauce to your liking. Bring to a gentle simmer. Then, turn down the heat and simmer until cooked through. You can add more beef now, as it cooks fast. Taste the sauce and drizzle in a tiny bit of dashi or water if it‘s getting too salty.
- Transfer some of the cooked ingredients to the individual bowls and enjoy the first round of sukiyaki. Taste the food and adjust the seasoning in the pot as needed; drizzle in a bit of dashi or water if it‘s too salty or add a few drops of sukiyaki sauce if it needs more seasoning. Tip: Adjusting the seasoning as you go is a normal part of cooking and enjoying Sukiyaki.
To Cook the Second and Third (Optional) Rounds
- When there is less cooked food in the pot, portion what‘s left into the individual bowls. Then, start cooking the second round by adding more ingredients to the pot (repeat the previous step). While it's cooking, you can continue to eat the rest of the first round of sukiyaki or any side dishes. Eventually, you can cook a third round to finish any remaining uncooked ingredients. Tip: Continue to adjust the broth seasoning. If your sukiyaki sauce runs out, add soy sauce and sugar to the broth in a pinch. If your dashi runs out, use water instead.
To Enjoy the Finishing Course (Shime)
- We usually end the sukiyaki meal with a final course (shime) of udon. When most of the ingredients have disappeared, add the cooked udon noodles to the remaining broth in the sukiyaki pot. Heat through and enjoy.
To Store
- You can keep the Sukiyaki leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month. Tofu does not freeze well, so remove it before freezing. Store leftover kombu dashi in a bottle or airtight container in the refrigerator for 4–5 days (and use it for Miso Soup) or in the freezer for 2 weeks. Store leftover sukiyaki sauce in an airtight container in the refrigerator for up to a month.
Notes
Nutrition
Editor’s Note: This post was originally published on February 11, 2015. It’s been republished on January 29, 2023, with new images, blog content, and a revised recipe.
oh no you changed the sukiyaki sauce recipe. can you please post the old recipe. I thought it was 1cup soy, sake, mirin, and sugar. also unsure of the dashi ratio to sukiyaki sauce now. please can I have the old recipe my family loved it
Hi Jill. Don’t worry, everything is the same, except that I added more sugar to the sukiyaki sauce.
I changed the recipe from the original 4 servings to 2 servings. With x2 and x3 buttons, it’s easier this way to multiply.
So, if you liked the 4 servings, click x2 button. And you can reduce 2 Tbsp of sugar from the sukiyaki sauce recipe.
Hope this helps! I really like the new sauce recipe though. 🙂
Hi, I made this last night and I had the old recipe that I had printed out which says to use 1 1/3 cup sukiyaki sauce with 1 cup of dashi broth for the first serving and I think it was perfect. I looked on your new recipe and it doesn’t say to do this? I agree with other comments, that just the sukiyaki sauce alone would be too strong.
This was the first recipe, and I have made many, that I thought I should comment on. All the others were spot on and delicious!
Hi Patti! Thank you so much for your feedback.
My previous recipe (for 4 servings) uses 1 cup of sukiyaki sauce + 1/3 cup dashi (see my video from 2015 here: https://www.youtube.com/watch?v=JMTJXarcCLc) and mentioned that the leftover sukiyaki sauce can be saved.
One of the reasons I updated this sukiyaki recipe is that I wanted to cook the recipe properly. My previous recipe was published in 2015, and since then, I had sukiyaki in Japan many times and I realized my previous recipe uses too much broth to cook the ingredients. This time around (in 2023), I wanted to replicate the sukiyaki sauce from the sukiyaki restaurant and explain how sukiyaki is cooked and enjoyed in Japan. So, I updated the recipe.
Regarding the saltiness of the sukiyaki… If some people do not use raw eggs (or sous vide eggs), I understand that cooked food can be salty. That is one of the reasons why we eat sukiyaki with eggs to make it more mild and sweet, and we also eat it with steamed rice. Even for the Japanese people, sukiyaki is rather (sweet) salty and strongly flavored food. You mentioned about the commenters who also said salty… they used my previous recipe and not the new recipe I just published.
In my previous recipe, I should not have specified the amount of kombu dashi because the amount of kombu dashi depends on the vegetable amount you add or how much water has released from the veggies. It should be adjusted based on the cooking broth and everyone’s broth should be slightly different. In Japan, we adjust the broth’s flavor with sukiyaki sauce and kombu dashi (or water) throughout the cooking. It’s not a fixed sauce/broth. I completely failed to give instructions on this in the previous recipe. Also, for those who use eggs, kombu dashi is not needed as much as for those who don’t use eggs.
I really hope that this time I explained well. I really shouldn’t wait for 8 years to fix this and I apologize it took so long to correct it.
Hi Nami! Can this be cooked in a regular pot?
I don’t have the traditional pot.
Hi Vanessa! Yes you can. I recommend using a heavy bottom pot or something that keeps the heat very well (so that food doesn’t cool down quickly even when you turn off the heat). 🙂 Hope you enjoy this recipe! 🙂
Hi Nami,
I live in NJ and decided to make this- I’m lucky to live about an hour away from Mitsuwa in Edgewater, so I was able to get all of the ingredients and cook Sukiyaki tonight. It was apparently hands down one of the best things I’ve ever made according to everyone who ate it- thanks so much for a fabulous recipe ^_^
Also, I love your site in general and have made quite a few recipes from here already. Looking forward to making more of them in the future! Thanks again for all you do, I feel so happy to be able to learn how to cook Japanese food thanks to your clear instructions and great recipes. Take care!
Hi Sharon! I’m so glad to hear you and everyone enjoyed the sukiyaki recipe! Thank you so much for taking your time to write a very kind feedback. I’m so happy to hear you enjoy my recipes. THANK YOU!! 🙂
I made this last night and my Korean American husband and I loved it! My mom made sukiyaki when I was younger but never made it myself. I was very pleased to find out that it’s very simple and quick to make! I’m sure I will be making this more often, especially with the cold weather.
Thank you for sharing this recipe!
Hi Marie! I’m so happy to hear you and your husband enjoyed this recipe! Shabu shabu and Sukiyaki are both very easy to make and it’s a perfect comforting dish in winter. 🙂 Thank you for your kind feedback!
I love this dish so yummy. Thanks for sharing. I do have one question, what portion/part of beef meat works best for this dish?
Hi Julie! You’re very welcome! I hope you enjoy this recipe! It’s really up to your preference. My husband would love to eat 60-70% meat than veggies, while I enjoy just a few slices of GOOD (and fatty well-marbled) meat. I rather want to eat good quality meat for shabu shabu and sukiyiaki, so I don’t buy a lot. I eat maybe 4-5 slices? My husband can eat way more… So it’s hard to say. If you are going to have a party, buy extra just in case. You can freeze the meat if you don’t use it (make sure to keep it in the fridge and don’t plate all of the meat to serve).
With leftover meat, you can make dishes like this:
https://www.justonecookbook.com/recipes/soy-glazed-vegetable-beef-rolls/
https://www.justonecookbook.com/recipes/baby-carrot-beef-rolls/
Or any stir fry dishes. 🙂 Hope this helps. Sorry I can’t quite give you good answer regarding the portion…
Hi Nami and thanks for all the great recipes. I’ve only just started following your blog but boy am I hooked! I just want to know, can I use any kind of cast iron pot? I don’t have a special sukiyaki pot but I own a Staub (similar to Le Creuset ) oval cast iron casserole that might work, what do you think ? Thanks in advance, I look forward to having my friends over for a wonderlicious Sukiyaki party!
Hi Lizzy! Welcome to my blog, and I’m glad you found my site. 🙂 Don’t worry about the pot. Traditionally we use this cast iron pot but any pot is okay. It’s nice to sear the meat before adding sauce, so we use this type of pot but your Staub is great! Enjoy your sukiyaki party with your friends! 🙂
Hi Nami! By far this is one of the best food i’ve ever tasted and cooked. I really appreciate sharing the recipe and cooking techniques. By the way, can I use other noodles?
Hi Kristoffer! Aww so happy to hear you enjoy this recipe! Thank you for following my blog! Are you talking about udon at the end? Usually it’s udon… it has good texture and doesn’t absorb too much liquid (because sauce can be salty). Shirataki noodles and vermicelli are good option too (although I inclulded in ingredients which you usually eat during the meal, while udon is eaten at the very end of meal).
Hi Nami, yes I’ve been following or reading your blog since 2011 I guess. I really enjoy reading and at the same time trying your recipes. It gives me a new fresh breath of air, that i can cook foods without really going to culinary school. I already tried atleast 40% of all of your recipes and the feedback that i get from my friends and relatives are amazing!!! I’m filipino but japanese foods are worth trying and dying for!!!! 🙂 . More recipes?haha 🙂
Hi Kristoffer! 2011! That’s my year 1, and wow thank you for being on this journey with me for a long time! I’m really happy that your family and friends enjoy the recipes too. We have similar tastebuds. 😉 I look forward to sharing more recipes and hope you enjoy them. Thank you so much for being a loyal reader. xo 🙂
I bought this gaz burner stove top not long ago, and today i saw this really cheap sukiyaki cast iron pot so i had to buy it and make sukiyaki. IT WAS AWESOME! My boyfriend ate all his veggies, i didnt even get any shungiku haha. Its so easy, not a lot of preparations, except the meat everything is ridiculously cheap… Definetely gonna be something im gonna make often with winter coming. And i know the ratio for the sauce by heart already! THANK YOU!
Hi Sunny! Thank you so much for your feedback! Isn’t Sukiyaki so easy to prepare? All you need to do is to chop veggies and let everyone cook for themselves. 😉 Try Shabu Shabu if you haven’t tried it yet. It’s another hot pot dish that’s even easier to make… 🙂
http://statigr.am/p/579650834979130693_641213106
Heres a proof i made it!
AWESOME! Thank you for posting the picture! 😀
I love sukiyaki but have a very hard time finding shungiku which is one of my favorite greens in this reciipe. live in Virginia is there any specialty grocers that we can order from? Thank you for a reply.
Hi Nancy! Chinese grocery stores carry Chinese version of shungiku (it’s called Tong Ho). The leaves and stems are a bit wider, but it tastes very similar. I think that may be easier to find as Chinese grocery stores are easier to find than Japanese supermarkets. Hope this helps!
nice where can i get some tofu
Hi Derick! You can find regular tofu at any Asian grocery stores. For Yaki Tofu (grilled tofu), you probably need to go to a Japanese supermarket. Hope that helps. 🙂
I tried this tonight. It came out great and look forward to eating leftovers tomorrow by adding more broiled tofu and yam noodles.
Thank you!
Hi Mira! Thank you for trying this recipe! I hope you enjoy the leftover. I love having sukiyaki leftover as the flavor is a bit stronger and goes well with rice. 🙂 Thank you for your kind feedback! xo
Sukiyaki is another Japanese favorite of mine and I have wonderful memories of going with friends to the Sukiyaki restaurant. A platter of raw beef and veggies is brought to the table and one serves oneself buy picking up a veg or beef slice with hashi (chopsticks) and dipping it into boiling oil or water. If you cannot find kobe, it is available in the U.S., use a quality Angus steak. I like the dipping sauce posted here and we used to dip our cooked slices in the sauce and then a raw egg beaten with hashi in a small rice bowl. The raw egg really makes all the difference and I recommend it if health issues are not a concern. This is so delicious that I wish I could fix it at home only hubby won’t allow a tabletop stove in our dining room. These stoves are small and useful and generally not expensive.
Oh yes, I love dipping in the raw egg too! So delicious! This reminds me – while I’m in Japan I should enjoy raw eggs for sukiyaki (I normally avoid eating raw eggs in the US).
Which brand of mirin, soyasauce, and sake did you use for this recipe ?! There’s many many brands and different kinds, I would like it as authentic as possible!
Hi Angie! You see all the brands I use in this pantry list:
https://www.justonecookbook.com/categories/pantry/
I make this sukiyaki sauce all the time. Hope you enjoy the recipe!
This sounds so good and I want to make it. I am new to cooking so can you suggest the cut of meat i should buy?
Hi Jennifer! In a Japanese grocery store, look for a packaged sliced beef that’s prepared for Sukiyaki. It’s a little bit thicker slice compared to Shabu Shabu (another hot pot dish). Korean or Chinese stores usually carry some thinly cut meat as well. Hope that helps. 🙂
I made this for a dinner for 6 adults and our 4 kids this week. We (the adults) lingered long over the meal, cooking, eating, chatting. Everyone was impressed I had made this from scratch (including the dashi) and said it was a most memorable meal. Thank you for sharing, Nami, so that we may share in turn!
Hi Angie! Thank you for trying this recipe! I’m so happy to hear you enjoy this meal. Nabe (hot pot) is perfect for get-together. We often serve this or Shabu Shabu as party meal too since I prepare less and everyone cooks. 😀
I’m so happy to hear you and your guests enjoy this meal. Thank you for letting me know! 🙂
Hi Nami,
The Sukiyaki recipe is excellent and very easy to make!
Do you have other “stew like ” japanese recipes perhaps?
Looking forward,
best regards,
Rolf
Hi Rolf! Thank you! So far I only few dishes and you can find it here: https://www.justonecookbook.com/recipe-index/nabe-hot-pot/
Hope to add more in the future. Thank you again for your feedback! 🙂
Thank you for providing such an informative and well organized food blog. My Chipanese daughter (chinese/japanese) loves your recipes and so do I!
Hi Nancy! You are welcome and thank you for following my blog! I love to be organized but life with two children gets so hectic and I can’t be as organized as I wish to be… But I’ll do my best. I didn’t know Chinese and Japanese children are called Chipanese. My kid are Chipanese then. =)